Wednesday, October 1, 2014

Sesame Chocolate Chip Cookies: Homemade Cookie Day!

Today is Homemade Cookie Day! What a day to celebrate. I've been meaning to post this addictive recipe for some time. I came across this recipe for Sesame Chocolate Chip Cookies on the Whole Foods recipe page and adapted it slightly. I won't say it's totally healthy, but with sesame seeds, whole wheat pastry flour, and tahini, it's on the verge. I also cut back on the sugar and chocolate chips. And who doesn't need another chocolate chip cookie recipe?

Funny, the site says that serving size is 1 larger cookie or 2 smaller cookies. I don't think so. More like 5-6 of the small ones, and at least 2 of the big ones.


1/2 cup light brown sugar
8 Tbsp sweet butter, softened
2 Tbsp tahini
1 egg
2 tso Madagascar pure vanilla extract
2 cups whole wheat pastry flour
1 tsp baking soda
1/2 tsp fine sea salt
3/4 cup dark chocolate chips (mini chips if you're making mini-cookies!)
1/2 cup sesame seeds, toasted and cooled

In large bowl, beat sugar, butter and tahini with electric mixer on medium speed until light and fluffy, about 1 minute. Add egg and vanilla and beat again until combined.
In medium bowl, whisk together flour, baking soda and salt, and then add to sugar mixture and beat until combined. Stir in baking chips and sesame seeds and shape dough into 4 1/2-inch-long logs, wrapping them individually in wax paper and twisting the ends. Chill until firm, 4 hours or overnight. (To help maintain their shape, arrange the dough logs in a 9x13-inch dish to chill.)
Preheat oven to 325°F. Slice each log of dough into 12 (for bigger cookies) or 24 (for smaller cookies) coins, arrange on parchment-paper-lined baking sheets about 2 inches apart and bake until golden brown around the edges, 8 to 10 minutes for smaller cookies, 10 to 12 minutes for larger cookies.

Tuesday, September 30, 2014

Retro Marshmal-o Fudge Ad & Recipe

Love these retro ads and recipes! This one is for Marshmal-o Fudge. I don't thing Marshmal-o is made anymore, but Marshallow Fluff is, and it's a perfect substitute. Of course you can make your own 'marshmallow fluff' if you want to be sure of ingredients. 

Monday, September 29, 2014

Cappuccino Cheesecake with Oreo Crust: National Coffee Day

Today is National Coffee Day. I'm not a regular coffee drinker, but that doesn't keep me from having a mocha every once in awhile. Chocolate and coffee go so well together, and I often add coffee or espresso to brownies, cakes, and cookies. So in honor of the holiday, here's a recipe adapted from Philadelphia Cream Cheese for Cappucino Cheesecake. The actual cheesecake does not contain chocolate, but with an oreo crust, you'll get your 'jolt' of chocolate!


16 ounces Cream Cheese, softened
1/2 cup sugar
1/4 tsp Madagascar vanilla
2 eggs
1 Tbsp milk
2 Tbsp Instant Coffee (I use Starbucks VIA ready brew)
1 Oreo Pie Crust - see below

Prheat oven to 350°F.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
Microwave milk in small microwaveable bowl on high 15 seconds. Add coffee granules; stir until dissolved. Add to batter; mix well. Pour into crust.
Bake 40 minutes or until center is almost set.  (do not overbake)
Refrigerate several hours or overnight.  

Oreo Pie Crust
24 Oreos (or Trader Joe's JoeJoes)
1/4 cup sweet butter, melted

In medium-sized bowl or food processor, add Oreo cookies and blend until texture of coarse meal or crumbs. Add melted butter and blend until combined. Put ground crumb mixture into 9 - or 10 - inch deep-dish pie pan and press evenly on bottom and up sides  (about 1/8 inch around).
Refrigerate crust for hour+ before adding filling to prevent crumbling when you serve.